I had lunch at one of my home care patients' houses one time...They were a Portugese family and had a HUGE garden that they ate from every meal!

This one dish smelled wonderful and looked 'not so good'! LOL!!! It was some kind of casserole with a white sauce and hard cooked eggs in it, and red potatoes from the garden, and maybe some onion slices, and ????? I don't know what else.

They served it with fish that day, and it was SO good! But to look at it, I almost didn't try it...And seeing and looking through that old Home Ec cookbook someone posted on PDF file made me think of this again!

RE: Old recipe using hard boiled eggs and red potatoes in cream sauce????

Well Hi there neighbor! I haven't talked to you in a while!

Yes - the heat is nasty! I spent 15 minutes in the garage tonight after the sun had almost gone down, and I went 'down' - I thought I could finish what I was doing, but Ipusehd it too far and I got sick! I seem to be getting more and more sensitive to the heat....this time it was a full-blown heat exhaustion! My core body temp was HIGH!!! Over 101' and just that fast! I'm OK now...sort of rung out, but OK!

So I told DH that from now I'd be doing errands like groceries, etc after the sun goes down! I'm not a real dynamo in the morning, so it's sundown for me from now on! Oh! Did I mention my A/C is not working! Ugh!

Surely you know someone from the Old Country who used to make this dish??? LOL!!! Thanks for the bump, and you're right, maybe someone on tomorrow will know what it was!

RE: Old recipe using hard boiled eggs and red potatoes in cream sauce????

Here is one I found at the Recipezaar:

Boiled eggs and potatoes in Bechamel sauce Recipe #65422This recipe was transmitted from mother to daughter in my family and is traditionally served on Fridays for the religious "no-meat" day. It is sure to please everybody in the family !4 medium potatoes4 hard-boiled eggs1 ounce butter1 ounce flour2 1/8 cups milk (double the quantity of milk if you need more bechamel) ground nutmeg salt4 servings

1. Boil the potatoes in their jacket for about 20 to 30 minutes until cooked. 2. Drain the potatoes and leave them to cool a little before peeling them and slicing them To prepare the Bechamel, melt butter in a large saucepan over medium-low heat. 3. Pour the flour over the melted butter and mix well to form a soft dough. 4. Maintaining a low heat, add progressively the milk to the dough, mixing well until all the milk is absorbed and continue pouring the milk until obtaining a sauce that is not not too thick (it should only be thick enough to coat the eggs and potatoes). 5. Season the bechamel with salt and nutmeg. 6. Slice the boiled eggs and add them to the bechamel. 7. Add the sliced potatoes to the bechamel sauce, mixing delicately so not to mash them. 8. Serve at once.